ck and the pulp is soft (from ten to fifteen minutes). Remove pulp
from skins to serving platter, being careful to preserve their shape.
Curve them slightly and pour over

SULTANA SAUCE

Pick over raisins, cover them with water and cook until raisins are
tender. Mix sugar, cornstarch and salt, add slowly to raisins and water,
stirring constantly. Cook slowly twenty minutes; add butter, lemon juice
and wine. Reheat and serve.

FRIED WHOLE POTATOES

Select small potatoes of uniform size. Wash, pare and parboil in boiling
salted water ten minutes. Drain dry and fry a golden brown in deep hot
Cottolene (time required about twelve minutes). Fat should not be hot
enough to brown potatoes until the last five minutes of cooking,
otherwise potatoes will not be cooked throughout. Drain on brown paper,
sprinkle with salt and serve at once.

STEAMED GRAHAM PUDDING

3 tablespoons Cottolene.
1/2 cup N. O. Molasses.
1/2 cup milk.
1 egg well beaten.
1-1/2 cups Graham flour.
1/2 teaspoon soda.
1 teaspoon salt.
1/2 teaspoon cinnamon.
1/4 teaspoon cloves.
1/2 teaspoon mace.
1 cup dates stoned and cut in pieces.

PROCESS: Cream Cottolene, add molasses, milk and egg. Mix and sift the
dry ingredients, add dates and stir into first mixture, beat thoroughly.
Turn into a buttered tube mold, cover and steam two and one-half hours.
Serve with Sherry Sauce (recipe Page 130).

[Sidenote: _April_

_Fourth Sunday_]

Menu

SPANISH SOUP

BAKED HALIBUT

POTATOES A L'AURORA

CORN FRITTERS CABBAGE RELISH

STEWED RHUBARB WITH PINEAPPLE AND RAISINS

OLD FASHIONED MARBLE CAKE

* * * * *

SPANISH SOUP

4 cups Brown Stock.
2 cups tomato pulp.
1 large, green, finely chopped pepper.
1 medium-sized onion, finely chopped.
4 tablespoons butter.
5 tablespoons flour.
2 tablespoons freshly grated horseradish.
1/2 tablespoon Worcestershire Sauce.
Salt, pepper and cayenne, or
A few drops Tobasco Sauce.
1/2 cup hot cooked rice.

PROCESS: Cook pepper and onion in butter five minutes. Add flour, stir
until well blended and delicately browned, then add gradually stock and
tomato pulp; let simmer twenty minutes. Rub t